Sugar Couture

Sugar Couture sweetens the deal with custom cakes and confections that make lasting impressions and delicious memories.

Monday, September 28, 2009

In Between the Cake...

By popular demand, I've added a brand new basic bread making class to the fall curriculum at Sarah Lawrence College. So with every free moment, in between the baking, icing, carving, covering and decorating, I'm testing the recipes. Actually, its a great way to do it. I've sometimes thought that making bread is just too much of a commitment... the amount of time it takes to let it rise requires a kind of planning ahead that I'm not really great about. My middle name is Immediate Gratification.

But, having to squeeze in these recipes around an already busy schedule, it began to dawn on me that once you know the basic procedures, bread making actually fits very easily into your life. There are few ingredients- most will already be in your pantry. The work load comes in small doses, over a period of time that is much better spent doing something else. And made all that much easier with the use of a trusty heavy duty mixer.

Come and join us in our hands on baking class this October and learn the basics to find a comfort zone with all things yeasty. To whet your appetite, or if you're not able to make the trip to Bronxville, NY, here is a basic focaccia recipe that lends itself to tons of creative variations.

Focaccia Al’Olio

Sponge

1 package active dry yeast

2/3 cup warm water 105-115 degreed F

1 cup all purpose flour

Dough

½ cup water

1/3 cup dry white wine

½ cup olive oil

2 ½ cups all purpose flour

2 tsp salt

¼ cup olive oil

1 tsp large flake salt

2 tsp fresh thyme leaves

First make the sponge, by stirring the yeast into the warm water until it dissolves.Allow this to sit about 10 minutes until its foamy, to be sure the yeast is still alive and active.Add 1 cup flour and stir to combine.Cover the bowl with plastic wrap and let this sit in a warm, draft free area for about 30 minutes, until its very bubbly.

Combine all the liquid ingredients (water, wine, olive oil) with the sponge, stirring to combine.Combine the 2 ½ cups flourwith the 2 tsp of salt, in the bowl of a standing mixer with the paddle attached.Mix a bit to distribute the salt.Add the sponge/liquid mixture and mix until completely combined and forms a soft dough.No kneading required. The dough will still be moist and stick a bit to your hands.This is good… its what gives you the air pockets and light airy crumb.Grease a large bowl with olive oil or pan spray.Place dough into bowl and cover.Sit bowl in a warm, draft free spot and let rise for 1 hour.Dough will double in size.

Preheat oven to 425.

Grease a sheet pan or cookie sheet.Punch down the dough and press it out into a rectangle, about 14” by 10”.Using your fingers, dimple the dough all over.Cover lightly with aclean dish towel and let rise again, until double in height, or about 50 minutes.

When dough has risenfor the second time, dimple again with your finger tips.With a pastry brush, distribute the ¼ cup olive oil over top of dough and sprinkle with the 1tsp of large flake salt and fresh thyme leaves.

Put the sheet pan in the oven and turnthe temperature down to 400 degrees.For the best results, you want to keep the crust for setting too fast.To aid this, spritz the wallsof the oven with water from a spray bottle often during the first 15 minutes of baking.Bake for about 30 minutes, or until the edges are golden brown and center is set.Remove the focaccia from the pan as soon as you take it from the oven to keep it from over baking and drying out.

Thursday, September 10, 2009

Fall Sundays...

Without a doubt, this is my favorite time of year. As the weather cools down, and the sweaters move into the rotation, I always feel a sense of comfort and renewal.

While I'm far from my own school days, I still get that feeling of new beginnings knowing that the courses I teach are just about to start. Below is a list of my fall course schedule at Sarah Lawrence College.

Registration for any of these classes can be completed here on the SLC website, or by emailing Liz Irmiter at eirmiter@sarahlawrence.edu . These classes are so much fun, and of course educational, and a great way to spend a Sunday.

About Me

Penny Stankiewicz is a seasoned film producer in New York where good food and inspiration abound. Not sure where it would lead, she indulged her inner chef and attended the Institute of Culinary Education. By the time she had completed her studies in sugar, she had found her calling in confectionery art. Sugar Couture and has since earned kudos from Time Out New York, the New York Daily News, Westchester Bride and her devoted clients. Her cakes have appeared on many popular tv shows, including My Fair Wedding with David Tutera, The Morning Show with Mike and Juliet, and Life in the Fab Lane. Penny also leads popular confectionery classes at Blu Culinary Arts and the 92nd Street Y. Her culinary and pastry classes are some of the most popular at Sarah Lawrence College. For more info on that program, go to www.slc.edu and click on adult programs. Penny is also available for private instruction.